The Zakloses are partners in their work of bringing the joy of Judaism to the Collier County community. Ettie Zaklos says she took on the role of director of the Hebrew school and the summer camp program of Chabad because of her love and passion for children. She is also the congregation's party planner, event coordinator, organizer of the weekly Kiddush luncheon and coordinator of the Jewish Women's Circle.

She says her mother is "an incredible cook" and she grew up with delicious homemade food. But she didn't get into the culinary arts until she married and started her own family. Ettie says she learned as she went along and strongly feels if you can read, you can cook.

When asked about her favorite dishes to make, she said she loves adding surprising and unusual ingredients to healthful salads to give them a twist and her own signature. Her favorite recipes are the traditional ones that she makes exactly as her mother did— especially chicken soup and French roast, which are the dishes her family enjoys on Shabbos (Friday night and Saturday). The first time she tries a recipe, Ettie says she follows the directions, but then customizes it to her family and her own tastes.

The Zakloses have four children and each have their own favorite—roast chicken, homemade pizza, potato/garlic soup and French toast. But cooking for six is not the problem; hers is one of the few kosher kitchens in Naples and sharing meals with company is a given. The motto of the house is the more the merrier.

Hanukkah is a family celebration and is celebrated around the Menorah. One candle is lit each night for eight nights and the family talks about the miracle that happened while playing dreidle and handing out Hanukkah gelt (money).

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Here is Ettie's recipe:

Potato latkes

Ingredients

5 medium to large potatoes

2 onions, coarsely chopped

3 large eggs, lightly beaten

2-4 tablespoons matzo meal or flour

1-2 teaspoons of salt

½ teaspoon pepper

Oil for frying

Preparation

Peel and cube potatoes. Place in a bowl of cold water until ready to use to prevent discoloring.

Drain potatoes and place in a food processor with the shredder disk. Pulse until smooth. Drain and squeeze the liquid from the potatoes, and please note that it is very important to get as much liquid out as possible.

Place the onions in the food processor with the blade and pulse until smooth. Drain and squeeze as much liquid out as possible.

Mix the potatoes and onions together and pour into a large bowl and stir in the eggs. Make sure it is mixed thoroughly.

Add the matzo meal or flour and salt and pepper until the mixture becomes the consistency of wet paste.

Heat oil in a large frying pan and heat over medium/high heat. Carefully drop several heaping tablespoons of the mixture into the hot oil about ½ inch apart.

Fry for several minutes on each side until golden brown. Drain the latkes on paper towels and repeat until all the potato mixture is fried.